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Author Notes: These beef skewers make use of some unique Asian produce and are perfectly complemented with fluffy, golden-yellow jasmine rice. If you are lucky enough to come across fatsia shoots, or dureup, in your local Asian market, be sure to grab a few packs -- they are absolutely delicious, especially alongside beef. If you don't have access to any fatsia shoots, feel free to sub in some asparagus. —Elizabeth Black
- 200 grams beef chuck eye, cut into 1"x1" cubes
- 2 onions, cut into chunks
- 10 shiitake mushrooms
- 15 shishito peppers
- 12 fatsia shoots
- Cut the meat and vegetables to size and layer on the skewers as you'd like. Make sure each side lays flat so that the skewers will grill evenly.
- Heat a griddle or grill pan over medium high heat. Add the olive oil to the pan and make sure it is evenly coated. Place the skewers on the hot pan making sure the surface of each component is making contact with the pan. Allow to cook each side, turning every three to four minutes.
- 2 tablespoons butter
- 1 tablespoon ginger, minced
- 4 shishito peppers, diced
- 1/2 tablespoon mint, minced
- 3 teaspoons turmeric
- 1 1/2 cups jasmine rice
- 2 1/4 cups chicken stock
- Heat the butter in a saute pan over medium high heat. Add the ginger, mint and diced peppers and saute for one minute to release the flavor. Add the rice and saute for two or three minutes until the rice has absorbed the butter.
- Stir in the chicken stock and turmeric and reduce the heat to a gentle simmer, stirring only occasionally to be sure the rice isn't sticking. When all of the liquid is gone from the pan (about 10-15 minutes), turn off the heat and allow the rice to rest for 10 minutes before fluffing with a fork and serving.